This Ginger Sesame Dressing is one that I make almost weekly. It jazzes up any salad, 30-minute stir fry, or spring roll for a quick weeknight meal, lunch, or snack.
I am obsessed with toasted sesame oil. It has such an amazing flavour and even better when you use it to make this Ginger Sesame dressing!
This dressing recipe is not just a recipe, it’s the recipe. The recipe I almost always use when I make chicken and veggie stir fry’s, noodle bowls, or my Veggie Spring Rolls. Drizzle a stir fry with this dressing plus a sprinkle of sesame seeds, cilantro and a squeeze of fresh lime, and you’ve got a dish that absolutely bursts with flavour.
You can use soy sauce or coconut aminos in this recipe. If you’re gluten-free, make sure to use tamari as it’s free of wheat and gluten. Coconut aminos is a delicious soy-free option for those of you who haven’t heard of or tried it before. I love using it!
Ginger Sesame Dressing
A rich and creamy dressing or sauce that drizzles beautifully on top of stir fry’s and noodle bowls.
Ingredients
- 1/2 cup toasted sesame oil
- 1/3 cup apple cider vinegar
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp maple syrup
- 1-2 tsp ginger powder (or freshly minced)
- 4 tbsp unsweetened nut butter (sunflower seed, almond or peanut) *optional but very recommended!
Instructions
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Add all ingredients to bowl and whisk thoroughly until creamy and smooth.
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Store in airtight container for about 2 weeks in refrigerator.
Looking for some more dressings? Give these a try:
- 3-Ingredient Balsamic Dijon Vinaigrette
- Creamy Apple Cider Vinegar & Basil Dressing
- Maple Mustard Dressing And Glaze
- Lemony Herb & Hemp Dip & Dressing
Did you try this Ginger Sesame Dressing?! I’d love to hear how you liked it! Leave me a comment below or tag me on Instagram @meghanlivingstone.
I’m making this weekly now too. It’s a great dressing, dip, stir fry sauce, and sometimes I just eat it with a spoon. ;P
I’m the same way!! Haha I can easily just eat it with a spoon… 😛
Can I add tahini instead of the nut butter and sesame oil?
Hey Mia! It will change the flavour but you could use tahini if you’d like to!